One-step Real-time Food Quality Analysis by Simultaneous DSC–FTIR Microspectroscopy. Issue 2 (25th January 2016)

• Record Type: Journal Article
• Authors: Lin, Shan-Yang; Lin, Chih-Cheng
• Is Part Of: Critical reviews in food science and nutrition. Volume 56:Issue 2(2016)
• Page Start: 292
• Page End: 305
• Publication Date: 2016-01-25
• Subjects: DSC-FTIR -- food quality -- stability -- squid oil -- aspartame -- DKP -- trehalose -- maillard reaction; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2012.740523
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract : This review discusses an analytical technique that combines differential scanning calorimetry and Fourier-transform infrared (DSC–FTIR) microspectroscopy, which simulates the accelerated stability test and detects decomposition products simultaneously in real time. We show that the DSC–FTIR technique is a fast, simple and powerful analytical tool with applications in food sciences. This technique has been applied successfully to the simultaneous investigation of: encapsulated squid oil stability; the dehydration and intramolecular condensation of sweetener (aspartame); the dehydration, rehydration and solidification of trehalose; and online monitoring of the Maillard reaction for glucose (Glc)/asparagine (Asn) in the solid state. This technique delivers rapid and appropriate interpretations with food science applications.